Green Zebra Tomato and Crab Stacks

Chilled plates add to the appeal of this starter. Serve two stacks over a bed of mixed greens, and top with a little chopped avocado for a refreshing main dish salad.

Yield: 6 servings

Ingredients

• 2 1/2  tablespoons  white balsamic vinegar
• 1  tablespoon  minced shallots
• 1  tablespoon  minced fresh tarragon
• 2  teaspoons  extravirgin olive oil
• 1  pound  Dungeness crabmeat
• 12  (1/2-inch-thick) slices Green Zebra tomato
• 1/4  teaspoon  fine sea salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 6  tarragon sprigs (optional)

Preparation

1. Combine first 4 ingredients in a bowl, stirring well with a whisk. Add crabmeat; toss gently to coat.

2. Place one tomato slice on each of 6 plates; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Divide crab mixture evenly over tomatoes. Arrange remaining tomato slices over crab mixture; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Garnish with tarragon springs, if desired.

Nutritional Information

Calories:

89 (30% from fat)

Fat:

3g (sat 0.2g,mono 1.4g,poly 0.7g)

Protein:

11.7g

Carbohydrate:

4.7g

Fiber:

0.7g

Cholesterol:

68mg

Iron:

0.9mg

Sodium:

513mg

Calcium:

39mg